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Recipe: Pan-seared Catfish and Oven-roasted peppers

One of the fish I was curious to try this month was catfish. I don’t remember having it before, and unlike most fish I know what it looks like. So I tried to find up a recipe that didn’t require breading and frying.

The recipe was pretty simple: sprinkle salt, black pepper and thyme on the fish, sear it in a skillet of olive oil and butter, and douse in lemon juice. I flipped the fish before I realized I did not have lemon juice and had to go without. It was only a few minutes on each side.

It tasted okay. One of those odd new tastes that I’ll have to get used to. A few bites had strong concentrations of thyme. At least I want to try making it again. I have an image of a catfish in red-curry sauce with vegetables on a bed of rice.

As for the peppers, I’ve never tried roasting them before. I’ve sauteed them but it never comes out very good, usually just ‘less crisp’ than raw. So I roasted. I had the green pepper (Saving the red for lunch tomorrow) and it came out soft and squishy. It tasted fine, but unseasoned. I’ll have to work on my peppers.